Name: One Skillet Creamy Spinach Artichoke Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1/2 tsp sea salt; 1/2 tsp freshly cracked black pepper; 2 tsp olive oil; 3 cloves garlic; 1 cup dry white wine; 1/2 cup low sodium chicken broth; 1/2 cup freshly grated parmesan cheese; 1 tsp cornstarch; 2 oz cream cheese (I use neufchatel cheese); 1 cup canned artichoke heart quarters, drained; 3 cups baby spinach

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This one skillet creamy spinach artichoke chicken will be your family's new favorite dinner! Pan-seared chicken breasts in a healthier spinach and artichoke sauce that takes only 30 minutes is high in protein and flavor! (gluten-free)

closeup of spinach artichoke chicken breast in a white cast iron skillet.

What happens when your favorite creamy, cheesy dip transforms into a healthier, one-skillet, protein-packed dinner? You get this creamy spinach artichoke chicken! This delicious dinner will become your family's new favorite, promise.

Why You'll Love This Creamy Spinach Artichoke Chicken

This ultra creamy, veggie and protein-packed dinner is:

So tasty. Tender, pan-seared chicken breasts mingle with spinach and artichokes in a creamy, garlic and parmesan-spiked sauce.
Easy to make. All you need are 30 minutes, 9 simple ingredients, and one skillet! With minimal prep work, this dinner is on the table quickly.
Better for you. More on that below.

overhead view of ingredients needed to make spinach artichoke chicken.

What Makes This Spinach Artichoke Chicken Healthier?

This delicious dinner is made better for you with real ingredients like boneless, skinless chicken breast, garlic, fresh baby spinach, and canned artichokes. It's got just a bit of cream cheese and parmesan for silky smooth creaminess without a ton of heavy cream or butter. It's low carb and gluten-free, too, if that's your jam.

How To Make One Skillet Spinach Artichoke Chicken

9 Image collage showing steps for making spinach artichoke chicken in a cast iron skillet.

Butterfly chicken breasts into 2 cutlets each and season generously with salt and pepper.
Sear chicken breasts in a cast iron skillet and remove from the pan.
Add garlic, stir, and add wine and chicken broth. Simmer for a few minutes.
Mix the parmesan with the cornstarch. Add parmesan and cream cheese to the skillet and stir well or whisk to combine. (I prefer to use a non-metal whisk or spoon to avoid damaging my skillet.)
Add the artichokes and spinach. Stir to combine.
Nestle the chicken breasts back into the skillet. Cover and continue cooking until chicken is done, about 5-10 minutes. Chicken should reach an internal temperature of 165°F.

overhead closeup of spinach artichoke chicken in a cast iron skillet.

Ingredient Substitutions

If you don't have cornstarch, you can use arrowroot (tapioca) starch or 2 tsp flour. If you use flour, it will not be gluten-free.
You can substitute additional chicken broth for the wine.
If you're using marinated artichokes or artichokes packed in oil, rinse them before using.

closeup of spinach artichoke chicken in a white cast iron skillet.

What To Serve With Creamy Spinach Artichoke Chicken

Add a side of veggies, like roasted broccoli, my balsamic glazed carrots, or broiled asparagus.
For a starchy side, serve over noodles, brown rice, or quinoa. Or opt for mashed potatoes, roasted potatoes, or some crusty bread for soaking up the sauce.
This chicken pairs nicely with Chardonnay, or if that's not your jam, a Viognier or Pinot Grigio is great!

Did you make this recipe? Please leave a star rating in the comments!

One Skillet Creamy Spinach Artichoke Chicken

closeup of creamy spinach artichoke chicken in a white cast iron skillet.

Author: Kaleigh
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: main dish
Method: stovetop
Cuisine: American

Ingredients

Scale

2 boneless, skinless chicken breasts
½ tsp sea salt
½ tsp freshly cracked black pepper
2 tsp olive oil
3 cloves garlic
1 cup dry white wine
½ cup low sodium chicken broth
½ cup freshly grated parmesan cheese
1 tsp cornstarch
2 oz cream cheese (I use neufchatel cheese)
1 cup canned artichoke heart quarters, drained
3 cups baby spinach

Instructions

Cut chicken breasts in half crosswise into 2 cutlets each. Sprinkle chicken with salt and pepper.
Heat oil in a large nonstick or cast iron skillet over medium heat. Sear chicken 3-4 minutes on each side until lightly browned. Remove to a plate and cover.
Turn heat to low and add garlic to skillet. Cook about 30 seconds, stirring. Add wine and broth and continue to simmer about 5 minutes.
In a small bowl, mix parmesan cheese with cornstarch. Add parmesan and cream cheese to skillet with garlic and whisk to combine. Add artichoke hearts and spinach and stir.
Add chicken back to skillet. Cover and continue cooking over low heat until temperature of chicken reaches 165°F, about 5-10 minutes.

Notes

If you don't have cornstarch, you can use arrowroot (tapioca) starch or 2 tsp flour. If you use flour, it will not be gluten-free.
You can substitute additional chicken broth for the wine.
If you're using marinated artichokes or artichokes packed in oil, rinse them before using.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: spinach artichoke chicken, healthy spinach artichoke chicken, creamy one skillet spinach artichoke chicken